Iki Jimi Applewood smoked Mackerel Nigiri, Chilled pea velouté, cepe d – Attilus Kaviar N
1. Wash 250g of sushi rice in cold water, and drain, next cover the washed rice with cold water and leave to stand for 20 minutes, drain and rinse then add the rice to 400ml of cold water in a pan...
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Cooking tools:
- Fillet knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Blender
- Fine-mesh sieve
- Mixing bowl
- Kitchen torch
- Smoker
- Serving bowl
- Airtight container
Ingredients
- Sushi rice - 250g
- Rice vinegar - 2 tblsp
- Sugar - 2 tblsp
- Frozen peas - 500g
- Salted butter - 50g
- Shallot - 1
- Milk - 200 ml
- Vegetable stock - 200 ml
- Double cream - 200 ml
- Sour cream
- Sage oil
- Royal Siberian Caviar
- Pea shoots
- Freeze dried Cepe powder
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